Brief Fellow Ode Gen 2 review from a long time Gen 1 user

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

Sumatra Coffee Farmers See Gains Through Agroforestry and Organic Fertilizer

Farmers in Indonesia’s Lampung province are making their own organic fertilizer in order to lessen reliance on volatile external supply chains. They’ve also diversified the number of crops they grow,…


Breaking New Ground: A Sicilian Coffee Plantation, Part 2

The Morettino family has successfully cultivated a coffee plantation right in Sicily. Next on the agenda: making the island an international coffee hub. BY JOSEPH PHELANSPECIAL TO BARISTA MAGAZINE ONLINE Feature photo by Tomas Anton Escobar via Unsplash Editor’s note: Check out part one of this story here. Andrea Morettino’s family has proven that coffee […]


An Unfiltered History of Vietnamese Coffee

We explore the history of coffee in Vietnam and how the industry’s perception of Vietnamese coffee is evolving.  BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by frank mckenna via Unsplash What do you think of when you hear the term “Vietnamese coffee”? For Kim Dam, founder of Portland Cà Phê, it extends far beyond […]


Miami-Made Panther Coffee is Popping Up in Manhattan

Beloved Miami specialty coffee company Panther Coffee is making its first major New York City showing with the opening of a popup shop in Soho. With a soft opening scheduled…

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

An In-Depth Look at Gruppo Cimbali’s Coffee Technician Wheel

The Coffee Technician Wheel is a new tool that helps technicians understand the complexity of coffee extraction. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Edgardo Ferrero and Espresso Academy Coffee technicians are responsible for a complex set of tasks related to the production and extraction of coffee. They manage customer requests and need to […]


Understanding the Process: Carbonic Maceration

Continuing our series on coffee processing, we learn about carbonic maceration—a unique, newer processing method. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Cafe Imports Editor’s note: Check out more entries in our “Understanding the Process“ series here. The rise of the specialty-coffee scene has helped many people understand that talking about coffee as something […]


Coffee News Recap, 20 Jan: Last chance to apply for PRF El Salvador Mayorga Scholarship and volunteer positions, World of Coffee Dubai attracts more than 12,000 visitors & other stories

Every Friday, Perfect Daily Grind rounds up the top coffee industry news from the previous week. Here are this week’s stories. Mon, 16 Jan World of Coffee Dubai 2023 attracts more than 12,000 visitors from 48 countries. The event, which was held at the Dubai World Trade Centre, also included over 180 exhibitors and 36 […]


What I Learned from My First Tea Ceremony

After taking in a brief moment of a tea ceremony in Thailand, I finally had the chance to participate in the full experience recently in Malaysia. BY TANYA NANETTI SENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti In the years that I worked as a barista in a café, tea always played a marginal role in […]

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

A Look at Digital Coffee Future’s Digital Origin Education Program

The new program connects coffee producers to one another, provides them with educational resources, and more. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the Cocaerol, Comal & Amprocal cooperatives in Honduras Since 2021, Digital Coffee Future (DCF) has been working on a digital training program to address the needs of coffee producers. In September […]


Pick Your Pourover: Comparing and Contrasting the Most Popular Models

The Hario V60, Kalita Wave, and Chemex are three of the most popular pourover devices. Today, we’re comparing the three to help you determine which is the right choice for you. BY EMILY MENESES BARISTA MAGAZINE ONLINE Featured photo by Julien Labelle via Unsplash Ah, the pourover—this tried-and-true form of brewing is sacred in the […]


How to Make the Best Coffee at Home By James Hoffmann: Book Review 

James Hoffmann’s new book, How to Make the Best Coffee at Home, is finally out, and is the perfect guide for both professionals and amateurs. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos by Tanya Nanetti James Hoffmann is one of the most recognizable people in the world of specialty coffee. His YouTube channel is both informative […]


Know Your Sweeteners: Agave: Part Two—Environmental Concerns

Agave has become an increasingly popular sweetener in the coffee industry. But is it as environmentally friendly as people claim it to be? BY EMILY JOY MENESESBARISTA MAGAZINE ONLINE Featured photo sourced via Pixabay In recent years, you may have noticed an increase in demand for “alternative sweeteners” like agave. While today, the nectar serves […]

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

I had been using the Gen 1 everyday for a while now. Drip, pour-over, French press are my usual suspects. No espresso of course. The Gen 1 was fantastic, but it did have some flaws that have been covered many times: Static (pretty bad without RDT), hopper having larger beans get stuck, gen 1 Burrs being so so.

*Edit – I am no expert. Just your average coffee lover that made a financially irresponsible decision.

Gen 2 initial impression:

Looks – About the same. No big difference.

Hopper – Fixed. I have tried beans that often get stuck and have had no problems. The increased size is lovely for when I have guests over and want to make larger amounts of coffee.

Grind – Still very pleasant sounding, but it does have a slightly higher pitch and metallic nature that is a touch less pleasing to the ears. Seems about as quick to grind as the Gen 1.

Gen 2 Burrs – It does seem more uniform and performs better at the lower grind setting by the naked Eye than Gen 1. I tend to drink light and medium coffee and have found the taste to be slightly less muddy and sweeter than before, but I am no expert here. Again slightly higher pitched and metallic, but not as much as the SSP.

Static – Night and day difference without RDT. Before it was a mess without RDT, lots of retention, little tiny zap when you grabbed the cup, harder to pour out of the container. Now in the Gen 2 it is a lovely experience.

Cup – Slightly bigger with a slightly easier to remove lid. Not a huge change but nice again for larger batches when guests stay over.

Knocker – Why am I even mentioning this? Sounds silly, but I find the new knocker to sound much nicer. Far less metallic and "?clangy". Also don't have to use as much with the new anti-static bits.

Knob – Still has steps. Lighter touch to it. Meh.. kind of a push. Both have a nice feel.

Overall impression:

Largest difference is of course the new Gen 2 Burrs which can be had for ~$80 dollars for Gen 1 machines. Easy install.

Next big thing is the anti-static bits. "You loser just RDT those grounds my dude!" The problem is often guests and family use the grinder, and I don't expect them to RDT so naturally the coffee station turns into a hurricane of grounds (which I don't blame them for as the machine is a static beast).

Again for guests, the larger hopper and cup are nice features especially after the many times family came to find me for beans getting stuck in the old hopper.

Do I recommend the upgrade? It depends.

If you are generally the only one using it, I'd just upgrade to the Gen 2 Burrs or the SSP and continue to RDT.

If you are tired of the mess/static, many others use the machine, and/or are able to sell the Gen 1, then perhaps.

Cheers from a rambling coffee noob!

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Brief Fellow Ode Gen 2 review from a long time Gen 1 user

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Brief Fellow Ode Gen 2 review from a long time Gen 1 user

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